Drawn Butter

This is a classic beurre monté technique where flour acts as an emulsifier, allowing butter fat and water to combine into a stable, smooth sauce. The double boiler method prevents the butter from reaching temperatures above 212°F, which would cause the milk solids to separate and create an oily, broken sauce. Constant agitation in one direction creates uniform emulsion by breaking fat into tiny droplets that stay suspended in the liquid. The flour's starch molecules also provide structure, preventing the sauce from splitting.